New Culture, an animal-free dairy company, has generated over $5 million in early demand for its mozzarella cheese from pizzerias across the United States. The cheese, made using precision fermentation rather than traditional dairy sources, is set to launch at select pizzerias, starting with Pizzeria Mozza in Los Angeles. Chefs have tested the cheese in various pizza-making environments, including wood-fired, gas, and electric ovens, with consistent results across different pizza styles.

Renowned chef Nancy Silverton will be the first to serve New Culture’s mozzarella at Pizzeria Mozza, where the restaurant plans to introduce new menu items featuring the product. The company is awaiting regulatory approval from the California Department of Food and Agriculture (CDFA) before expanding distribution. CEO Matt Gibson expressed excitement for the future, stating that the initial $5 million demand is just the beginning as they work to bring delicious, animal-free cheese to pizza lovers everywhere.